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Cauliflower & Leek Soup

cauliflower & leek soup

Craving a comforting homemade soup that’s both easy to prepare and bursting with flavour? Look no further than this delightful cauliflower & leek soup recipe, made even more effortless with the powerful OmniBlend blender. With just a handful of ingredients and minimal fuss, you can whip up a bowl of warm goodness in no time. Whether you’re cooking for yourself on a cozy evening or entertaining guests, this soup is sure to delight every palate.

Preparation Time: 20 minutes
Cooking Time: 20 minutes (roasting) + 3-4 minutes (blending)
Serving Size: 2-3 people
Difficulty: Medium

cauliflower & leek soup

Ingredients:

300ml stock (vegetable or chicken broth)
240ml cream or 1/2 cup of cashew nuts
1 leek, trimmed (white part only)
1 onion, peeled and quartered
1 medium potato
1 large cauliflower head, broken into florets
1 pinch of cayenne pepper
1 pinch of sea salt
1 pinch of black pepper

Method:

  1. Boil the potato: Begin by boiling the potato in a small saucepan until it’s tender. This typically takes around 10-15 minutes. Once cooked, set it aside to cool slightly.

  2. Preheat the oven: While the potato is boiling, preheat your oven to 220 degrees Celsius. Ensuring the oven is hot will help achieve that perfectly roasted flavour for the cauliflower and leeks.

  3. Roast the vegetables: On a baking tray, spread out the cauliflower florets and trimmed leeks. Drizzle them with a bit of olive oil and season with salt and pepper. Roast in the preheated oven for about 20 minutes, or until the vegetables are beautifully golden and tender, remembering to turn them occasionally for even cooking.

  4. Blend the soup with OmniBlend: Once the vegetables are roasted and the potato is cooked, it’s time to blend everything together. In your OmniBlend blender, combine the roasted cauliflower and leeks, boiled potato, quartered onion, stock, and cream. Add a pinch of cayenne pepper for a subtle hint of warmth. Secure the lid tightly, removing the bung in the lid. Place a cloth across the top of the lid to catch any “splash” through the lid.

  5. Blend until smooth: Start with LOW speed until combined. Then, using the high function on your OmniBlend blender, blend the ingredients until you achieve a smooth and creamy consistency. This usually takes around 1.5-4 minutes, depending on the power of your blender.

  6. Season to taste: Check the taste and adjust the seasoning if needed, with salt, pepper, or cayenne pepper to suit.

  7. Serve hot: Once the soup is blended to perfection, ladle it into serving bowls. For an extra burst of flavour, grind some fresh black pepper on top. Serve immediately, perhaps garnished with a sprig of fresh parsley for a touch of elegance.

Conclusion:

This creamy cauliflower and leek soup recipe, made effortless with the OmniBlend blender, strikes the perfect balance between simplicity and taste. With just a handful of ingredients and a little bit of effort, you can create a wholesome and satisfying meal that’s guaranteed to warm both body and soul. Whether enjoyed as a light lunch or served as an appetiser at your next gathering, this soup is bound to leave a lasting impression. So why wait? Treat yourself and your loved ones to a bowl of this delightful soup today, and experience the magic of the OmniBlend blender firsthand!

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